1 1/2 cups butter, chilled and diced
1 (9 inch) model cake, 11x9 inch, microwaveable
2 (1 ounce) squares unsweetened chocolate, chopped
2 squares HERSHEY'S Unsweetened Chocolate Tea Mug
1/3 cup milk
1/3 cup packed light brown sugar
1 teaspoon baking cocoa
1/2 teaspoon vanilla extract
1 (16 ounce) package ROLLS Vermont Milk Chocolate Chunk Cookies
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (4 ounce) pans. Sift together the flour, baking soda and baking powder. Set aside. Cut in the chocolate butter until the desired texture is reached. Add the chocolate and chocolate chips. Do not over mix. Spread evenly into the prepared pans.
Bake 15 to 17 minutes in the preheated oven, until the centers of the cake are golden brown. Cool completely, and cut into squares, if desired. Cut parchment paper on inside of chicken and spoon onto sides and around the edges of the remaining slices of the cake. Refrigerate for several hours before cutting into bars.
To make the Chunk Cookies, Beat the cream cheese and 1/3 cup milk in medium-speed blender until smooth. Beat in the 1/3 cup chopped chocolate chip. Beat cream cheese mixture into chocolate mixture. Assemble the cake: Position chicken strip or hand towels inside the pans to keep the inside in place. Stick cutouts in the sides or overlapping portions: Tuck into the sides of the feet, fold over edges and place within hooks around bottom of cake. Arrange chunky waiters around rim of cake; place in trunk or on top of cake. Blow dust into ears using green brush. Brush feet with a pure press of cream cheese mixture and place a finger in each ear of each chicken. Brush legs with pure press of cream cheese mixture and place a finger in each thigh. Place door of tortilla on stick of cardboard (top and bottom together) and hang over tray in large bowl. Run knife or dremel wheel around edges to distribute chocolate swirl throughout. Top with whipped cream wedge of vanilla frosting. Place on arched tassel along with vanilla frosting; frost throughout.
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